Share Post

A Timeless Holiday Treat: Vanilla Rum Cake

How many Friendsgiving invites are pending on your Facebook page right now? How many texts from family members asking what you’ll be bringing along to the next holiday shindig? If you want to wow everyone from your 8-year-old cousin who won’t eat anything to your 90-year-old great aunt who thinks gluten is myth, go for this classic Vanilla Rum Cake.

It’s an incredibly easy recipe that was given to me by my mom and was given to her by a coworker and friend she met at one of her first jobs. When she sent me the recipe and I saw it had been originally typed up on a typewriter, I knew I was in for a treat. A big pro of this recipe is how easy it is to make in an apartment setting, it requires very little counter space and no extra appliances. Just you and your ingredients making your apartment home smell like vanilla heaven! It can be intimidating to cook for big groups but this recipe can be made in any kitchen from an intimate studio apartment to a sprawling town home. I was lucky enough to spread out my ingredients on my gorgeous kitchen island at Camden Fourth Ward and from there it was as easy as could be.

½ Cup Light Rum (I used dark rum because I love it and it still worked great!)

½ Water

½ Wesson/Vegetable Oil

1 Cup Chopped Pecans (optional)

P.S. If you want to go all out for the sweet tooth’s in your group, replace the Yellow Butter Cake with Devil’s Food Cake and the Vanilla Pudding with Chocolate Pudding for a Chocolate Rum Cake.

What you need for the sauce:

1 Stick of butter

¼ Cup of Rum (same one you use in the cake!)

¼ Cup of Water

¾ Cup of Sugar

What to do:

Butter/grease/spray the bunt pan like your life depends on it. The first time I made this cake the top stuck to the pan and I was so disappointed! If you want to use the pecans, sprinkle them into the bottom of your well-greased bunt pan. They are meant to be a topping for decoration and a little crunch but aren’t necessary for the recipe to be a success.

Mix up your cake mix, eggs, pudding mix, rum, water and oil. Pour it all into your bunt pan over the pecans.

Bake for 60 minutes in a 325-degree oven.

When you have ten minutes left on your oven, start prepping your sauce. Heat all the ingredients over medium heat until the butter fully melts and the sugar dissolves.

When your cake comes out of the oven, immediately spoon the sauce down the sides of the bunt pan and on top of your cake.

Let it all sit and soak up the goodness for at least 30 minutes. Then flip onto a serving dish for an amazing presentation. Check out my two most recent attempts below: A Vanilla Rum Cake with crushed pecans and a Chocolate Rum Cake with whole pecans.